Peel 'n Eat Shrimp Grill Packets with Roasted Asparagus
by Jes Mostek
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In addition to the recipes, you will also need the following for this meal:
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cocktail sauce
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Recipes:
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Peel 'N' Eat Shrimp
by Melanie Foster
serves: 4
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Hot, lemony, savory shrimp. Cook in foil packets and throw the shells into your campfire as you eat! |
| Ingredients: |
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1/2 tsp |
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paprika |
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1/4 tsp |
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salt |
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1/4 tsp |
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dried dill |
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1/4 tsp |
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pepper |
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1/4 tsp |
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garlic powder |
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1/4 tsp |
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crushed red pepper flakes |
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1 |
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lemon, zested and juiced |
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1 lb |
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shrimp, raw and unpeeled |
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1 tbsp |
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butter |
| Directions: |
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In a large bowl combine, paprika, salt, dill, pepper, garlic powder and pepper flakes. Add lemon zest, lemon juice and shrimp and toss to coat with spices.
Grill method: Tear off a large sheet of foil and pour shrimp mixture into the center. Put the butter on top. Seal up the foil around the shrimp creating a packet. Place over hot coals or direct high heat for about 3-4 minutes.
Stovetop method: Heat a drizzle of oil in a large non-stick skillet over medium-high heat. Add shrimp; stir and sauté 4 minutes or until shrimp are pink and firm. Stir in butter until melted.
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Roasted Asparagus
by Courtney Agan
serves: 4
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 Roasted Asparagus-- crunchy and delicious, either in the oven or on the grill! |
| Ingredients: |
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1 Bunch |
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Asparagus |
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2 Tbsp |
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Extra Virgin Olive Oil |
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Salt & Pepper |
| Directions: |
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Preheat oven to 450 degrees. Trim asparagus ends and lay out in single layer on cookie sheet. Drizzle with olive oil and use tongs stir asparagus until well covered in oil. Season liberally with salt and pepper. Roast in oven for 10 minutes.
Alternatively, roast on the grill in a grilling basket or on aluminum foil (open at top, but turn up edges like a bowl) for 10 minutes.
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